大豆分离蛋白及多糖对冷冻馒头淀粉回生影响的研究  

The Research of Influence of Soybean Protein Isolate and Polysaccharides on Starch Retrogradation of Frozen Steamed Bread

作　　者：李亮亮[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《保鲜与加工》2011年第1期4-8,共5页Storage and Process

摘　　要：馒头制品的回生是一个普遍问题。在馒头制作过程中,添加一定量的大豆分离蛋白或可溶性大豆多糖,将制作好的馒头在-40℃条件下冷冻1 h后于-18℃下贮藏,定期测量馒头芯的硬度、淀粉α化度及水浸提物含量三个淀粉回生指标。结果表明:分别添加2%大豆分离蛋白和1.5%的可溶性大豆多糖均可对冷冻馒头的淀粉回生有显著的改善效果,延缓馒头贮藏过程中品质的下降,可获得较高的感官评价值。The retrogradation of steamed bread is a common problem.In the process of steamed bread,a certain amount of soybean protein isolate or soybean soluble polysaccharides is added,after steamed bread being cooked,they are frozen under -40 ℃ for 1 hour,then stored under -18 ℃.The hardness of steamed bread,the amount of α starch and the amount of dry matter in the solution of steamed bread are regularly measured.The results showed that,adding 2% soybean protein or 1.5% soybean soluble polysaccharides is best for improving the starch retrogradation,and putting off time of the retrogradation of starch.The experiment of sensory evaluation will get a higher value of sensory.

关 键 词：大豆分离蛋白 可溶性大豆多糖 冷冻馒头 淀粉回生 

分 类 号：Q539.1[生物学—生物化学]